I picked up some frikandellen at the Dutch grocery store the other day, not being entirely sure what they were. Upon returning home with them, TF and I did a bit of research and discovered that they're Dutch fried hotdogs/sausages. They're normally made from a mixture of spiced beef, pork, and chicken. They're first boiled (or steamed) and then deep fried. For frikandel speciaal you cut them open lengthwise (either before or after frying) and top them with mayo, curry ketchup, and finely chopped raw onion. I figured I'd like to try doing them up that way, but this meant that I needed curry ketchup. They had tonnes of curry ketchup for sale at the Dutch grocery store, but I didn't think to get any because I didn't know what frikanellen were yet!

Some casting about on the internet turned up this recipe for curry ketchup. It's part of a German currywust preparation. I'm hoping that Dutch curry ketchup and German curry ketchup are similar enough as to make no odds. It's not like I'll be able to tell anyway given that I've never had either!

Curry Ketchup

Slightly adapted from The Daring Gourmet

Ingredients

• 1 Tbsp. canola (or other neutral) oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 Tbsp. Madras Curry Powder
• 1 Tbsp. sweet paprika
• 1/8 tsp. ground cloves
• 1/8 tsp. ground cinnamon
• 1 c. ketchup
• 1 Tbsp. tomato paste
• 5 Tbsp. chicken or vegetable stock
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. honey
• 1 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1/4 tsp. prepared yellow mustard
• 1/8 tsp. black peppercorns, ground

Directions

1. Heat oil over medium heat.
2. Add onion and cook until softened, but not browned (3-4 minutes).
3. Add garlic and cook for another minute or two.
4. Add curry powder, paprika, cloves, and cinnamon and cook for another 30-60 seconds.
5. Add ketchup, tomato paste, stock, vinegar, honey, Worcestershire sauce, sugar, mustard, and pepper, reduce heat to medium-low, and cook, uncovered, stirring occasionally, for 15 minutes.
6. Remove from heat and allow to cool for 5-10 minutes.
7. Transfer to blender jar and puré (or use an immersion blender).
8. Allow to cool, cover, and transfer to fridge. Let sit overnight before serving.
9. Enjoy with sausages and/or fries.